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Sweet Basil, Garlic, Tomatoes and Chives: The Vegetable Dishes of Tuscany and Provence Posters
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List Price: $20.00Price: $17.00 You Save: $3.00 (15%)
Availability: Usually ships in 1-2 business days
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Binding: Hardcover
Dewey Decimal Number: 641.6509449
Fabric Type: 9780517582695
Fax Number: 1st
Legal Disclaimer: 0517582694
Maximum Color Depth: Harmony
Metal Type: Harmony
Publisher: 1
Region Code: 192
Total External Bays Free: May 05, 1992
Total Firewire Ports: Harmony
Total Parallel Ports: May 05, 1992
Harmony
Editorial Review:
Product Description:
In Sweet Basil, Garlic, Tomatoes, and Chives, Diana Shaw has created irresistible vegetarian soups and salads, hearty main courses, and delicious desserts inspired by the culinary traditions of two bountiful regions: Tuscany and Provence.
The cuisines of Tuscany and Provence are fresh, fast, and affordable. Historically they are resourceful peasant food, relying heavily on vegetables and grains, which make them an ideal subject for the author of Vegetarian Entertaining. Whether a stew, gratin, pasta, pizza, or pastry, each dish in Sweet Basil, Garlic, Tomatoes, and Chives takes full advantage of the herbs and produce these regions are renowned for, calls for no meat at all.
Divided into seven chapters, from sauces to desserts, this book includes some 130 time-honored recipes, combining herbs, grains, produce, and cheeses. Each dish in this collection is delicious, health-conscious, and easy to prepare, from Potato and Vegetable Soup to Tomato and Goat Cheese Salad with Basil, from Onion Tart to Creme Brulee.
Sprinkled throughout the book are warm and charming recollections from the author's journeys to the two regions. On ever page of Sweet Basil, Garlic, Tomatoes, and Chives, you will relish her tales of Tuscany and Provence, and savor tile vegetable dishes the seasons bring to hand.
Average Rating: 
Rating: -
there is no cookbook which has ever connected me more to the wide-eyed, wondering discovery of a food culture than Diana Shaw's excellent and readable 'Sweet Basil, Garlic, Tomatoes and Chives.' everything that I know deep down in my heart about authentic cuisine was in some way shaped by Shaw. her methods are both ancient and easily imitated (even in the apartment-above-an-insurance-company kitchen where I first cooked with this book in college), and though it is a vegetarian cookbook it does not ... Read More
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